CN116396823A - Horseradish wine and preparation method thereof - Google Patents
Horseradish wine and preparation method thereof Download PDFInfo
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- CN116396823A CN116396823A CN202310329548.XA CN202310329548A CN116396823A CN 116396823 A CN116396823 A CN 116396823A CN 202310329548 A CN202310329548 A CN 202310329548A CN 116396823 A CN116396823 A CN 116396823A
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to horseradish wine and a preparation method thereof. Aiming at the problems that the wine quality stability is not strong and the like of the wine produced in batches by mainly reducing the content of fusel oil, aldehydes and the like in the wine through strictly controlling the production process in the prior art, the method has higher management requirements, and compared with the prior art, the obtained horseradish wine has the advantages that the content of fusel oil and aldehydes (especially furfural) is greatly reduced by adding different parts of horseradish into different fermentation stages of the wine in different forms, and simultaneously, the flavor components in the horseradish are effectively released, so that the sensory quality of the wine is improved.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to horseradish wine and a preparation method thereof.
Background
The distilled spirit is one of six distilled spirits in the world, which is prepared by taking cereal grains as raw materials, taking Daqu, xiaoqu or bran koji, yeast and the like as saccharification fermenting agents and performing steaming, saccharification, fermentation and distillation. In the fermentation process of the white spirit, other alcohol byproducts such as n-propanol, isobutanol, isoamyl alcohol and the like are generated besides ethanol, the byproducts can increase the flavor and the taste of the white spirit in a certain range, but the excessive content of the byproducts can be mixed with fat to form fusel oil, which can cause congestion of a nervous system, cause headache of people, increase the toxicity along with the increase of the molecular weight, generate pungent smell, influence the health of the human body and reduce the sensory quality of the white spirit; on the other hand, these alcohols are oxidized to form aldehydes, such as furfural in wine, which also cause dizziness, cough and burning sensation.
In view of the above problems, the main research direction of the prior art is to optimize the white spirit production process, such as reducing the use of bran in the production process, strictly controlling the process conditions, etc., but in the practical implementation process, the requirements on the management of wineries are very strict, so that the stability of the wine is affected.
Disclosure of Invention
Based on the reasons, the invention aims to provide the horseradish wine and the preparation method thereof, and the horseradish wine is obtained by adding different parts of horseradish in different stages of white spirit fermentation and combining a secondary fermentation process, wherein the wine contains low content of furfural and fusel oil, has good wine products and has strong stability.
In order to achieve the above effects, the present application provides a preparation method of horseradish wine, including:
and adding horseradish main stem powder into the pretreated glutinous rice mash, boxing and culturing bacteria, performing primary fermentation, squeezing to obtain saccharified liquid and glutinous rice wine mash, combining, performing secondary fermentation, and finally distilling to obtain the horseradish wine.
Further, after squeezing, adding water to the saccharified liquid for dilution treatment before combining and carrying out secondary fermentation, and adding horseradish petiole juice into glutinous rice wine mash for uniform stirring.
Further, the saccharifying liquid is diluted to have a sugar degree of 7-10.
Further, the addition amount of the horseradish leaf stalk juice is 1-3% of the weight of the pretreated glutinous rice mash.
Further, a high yield distiller's yeast is added prior to the secondary fermentation.
Further, the addition amount of the horseradish main stem powder is 4-6 per mill of the weight of the pretreated glutinous rice mash.
Further, the primary fermentation temperature is 28-32 ℃ and the fermentation time is 1-7d.
Further, the secondary fermentation temperature is 20-25 ℃ and the fermentation time is 13-17d.
The application also provides the horseradish wine prepared by the method.
Compared with the prior art, the invention has the following beneficial effects:
aiming at the problems that the wine quality stability is not strong and the like of the wine produced in batches by mainly reducing the content of fusel oil, aldehydes and the like in the wine through strictly controlling the production process in the prior art, the method has higher management requirements, and compared with the prior art, the obtained horseradish wine has the advantages that the content of fusel oil and aldehydes (especially furfural) is greatly reduced by adding different parts of horseradish into different fermentation stages of the wine in different forms, and simultaneously, the flavor components in the horseradish are effectively released, so that the sensory quality of the wine is improved.
Detailed Description
The present invention will be further described in detail with reference to the following embodiments, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the description is only illustrative and is not intended to limit the scope of the invention. In addition, in the following description, descriptions of well-known structures and techniques are omitted so as not to unnecessarily obscure the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The specific embodiment of the application provides a preparation method of horseradish wine, which comprises the steps of adding horseradish main stem powder into pretreated glutinous rice mash, boxing and culturing, carrying out primary fermentation, squeezing to obtain saccharified liquid and glutinous rice wine mash, then combining, carrying out secondary fermentation, and finally distilling to obtain the horseradish wine; after squeezing, adding water to the saccharified liquid for dilution treatment before combining and carrying out secondary fermentation, and adding horseradish petiole juice into glutinous rice wine mash for uniform stirring.
In this embodiment, the horseradish wine is made of glutinous rice as a brewing material, and the purpose of the horseradish wine is to coordinate the flavor of the horseradish wine, which is a specific material for brewing the horseradish wine determined after the applicant compares various brewing materials.
In this embodiment, the preparation method of the pretreated glutinous rice mash comprises the following steps:
s1, soaking grains: soaking cleaned Oryza Glutinosa in water for 8 hr at 20deg.C, soaking thoroughly, removing soaking Oryza Glutinosa water, and cleaning with flowing water;
s2, steaming grains: putting the soaked glutinous rice into a steaming pan, steaming for 40 minutes, wherein the steam temperature is above 105 ℃ until the glutinous rice is well-cooked;
s3, stewing grains: pouring the steamed glutinous rice into a jar, and sealing for 20 minutes;
s4, spreading and cooling: spreading and cooling steamed glutinous rice to about 30deg.C, and spreading and cooling to about 20deg.C in summer to obtain pretreated glutinous rice mash.
In this embodiment, the horseradish main stem powder is obtained by drying horseradish main stems and grinding the horseradish main stems into powder; the horseradish petiole juice is juice obtained by squeezing and filtering horseradish petioles.
In some embodiments, the saccharifying liquid is diluted to a sugar degree of 7-10 o Brix; the white wine brewed by taking the glutinous rice as the raw material has a sweet general flavor, the flavor after mixed fermentation with the horseradish powder is not coordinated, and the flavor of the horseradish wine can be improved after the saccharifying liquid is diluted.
In some embodiments, the horseradish petiole juice is added in an amount of 1% -3% by weight of the pretreated glutinous rice mash.
In some embodiments, a high yield distiller's yeast is added prior to the secondary fermentation; the addition amount of the high-yield distiller's yeast is 0.4% -0.6% of the pretreated glutinous rice mash; the high-yield distiller's yeast is commercially available and is specifically purchased from the Yada brand high-yield distiller's yeast of the Yada wine industry.
In some embodiments, the horseradish main stem powder is added in an amount of 4-6%o of the weight of the pretreated glutinous rice mash.
In some embodiments, the primary fermentation temperature is 28-32 ℃ and the fermentation time is 1-7d; the fermentation time varies according to seasons, and is 1-2 days in summer and 3-7 days in winter.
In some embodiments, the secondary fermentation temperature is 20-25 ℃ and the fermentation temperature is 13-17d.
According to the method, the horseradish main stem powder is added into the pretreated glutinous rice mash, and the horseradish leaf stalk juice is added during secondary fermentation, so that normal ranges (the normal propanol content range is 250-500ug/mL, the iso-amyl alcohol content is 50ug/mL, the iso-butyl alcohol content is 1000 ug/mL) of the horseradish are maintained, the generation of harmful components such as fusel oil and furfural is reduced, meanwhile, the applicant detects volatile components in the horseradish wine through GC-MS gas chromatography-mass spectrometry, and the novel alkene characteristic flavor components such as gulene, bergamot, alfalfa, curcumene, limonene and the like appear in the horseradish wine prepared by adopting the preparation method, which is not possessed by the horseradish wine prepared by directly adding the horseradish powder in the prior art, and the presumed reasons are that the effective components in the horseradish wine can be greatly released by adopting the fermentation method, so that the flavor components such as the gulene, the bergamot and the cedar alcohol are generated and are enriched, and the flavor of the horseradish wine is detected.
In order to make the technical scheme of the invention clearer, a plurality of specific embodiments are used for describing the detection method and the effect in detail.
EXAMPLE 1 preparation of Horseradish wine
S1, preparing pretreatment glutinous rice mash: soaking cleaned Oryza Glutinosa in water for 8 hr at 20deg.C. After the glutinous rice is soaked and permeated, the soaked glutinous rice water is placed, and the glutinous rice water is washed by running water. Putting the soaked glutinous rice into a steaming pan, steaming for 40 min, and steaming at 105 ℃ or above until the glutinous rice is thoroughly cooked. Pouring the steamed glutinous rice into a jar, and sealing for 20 minutes. Spreading and cooling steamed glutinous rice to about 30deg.C, and spreading and cooling to about 20deg.C in summer to obtain pretreated glutinous rice mash;
s2, adding horseradish main stem powder with the weight of 5 per mill of that of the glutinous rice mash into the pretreated glutinous rice mash, and boxing and culturing bacteria;
s3, sealing a jar of the glutinous rice mash after bacteria cultivation for primary fermentation, wherein the fermentation temperature is 30 ℃, the fermentation time is 5d, and squeezing to obtain glutinous rice wine mash and saccharification liquid after fermentation is finished;
s4, diluting the saccharified liquid to the sugar degree8 o Brix, adding horseradish leaf stalk juice accounting for 2% of the weight of the pretreated glutinous rice wine mash into the glutinous rice wine mash, combining the two, and adding high-yield distiller's yeast accounting for 0.5% of the weight of the pretreated glutinous rice mash for secondary fermentation, wherein the fermentation temperature is 23 ℃ and the fermentation time is 15d;
s5, distilling the fermented mash after the secondary fermentation is finished to remove the pre-wine and the tail wine to obtain the horseradish wine.
EXAMPLE 2 preparation of Horseradish wine
S1, preparing pretreatment glutinous rice mash: soaking cleaned Oryza Glutinosa in water for 8 hr at 20deg.C. After the glutinous rice is soaked and permeated, the soaked glutinous rice water is placed, and the glutinous rice water is washed by running water. Putting the soaked glutinous rice into a steaming pan, steaming for 40 min, and steaming at 105 ℃ or above until the glutinous rice is thoroughly cooked. Pouring the steamed glutinous rice into a jar, and sealing for 20 minutes. Spreading and cooling steamed glutinous rice to about 30deg.C, and spreading and cooling to about 20deg.C in summer to obtain pretreated glutinous rice mash;
s2, adding horseradish main stem powder with the weight of 4 per mill of the glutinous rice mash into the pretreated glutinous rice mash, and boxing and culturing bacteria;
s3, sealing a jar of the glutinous rice mash after bacteria cultivation for primary fermentation, wherein the fermentation temperature is 28 ℃, the fermentation time is 1d, and squeezing to obtain glutinous rice wine mash and saccharification liquid after fermentation is finished;
s4, diluting the saccharified liquid to the sugar degree of 7 o Brix, adding horseradish leaf stalk juice accounting for 1% of the weight of the pretreated glutinous rice wine mash into the glutinous rice wine mash, combining the two, and adding high-yield distiller's yeast accounting for 0.4% of the weight of the pretreated glutinous rice mash for secondary fermentation, wherein the fermentation temperature is 20 ℃ and the fermentation time is 13d;
s5, distilling the fermented mash after the secondary fermentation is finished to remove the pre-wine and the tail wine to obtain the horseradish wine.
EXAMPLE 3 preparation of Horseradish wine
S1, preparing pretreatment glutinous rice mash: soaking cleaned Oryza Glutinosa in water for 8 hr at 20deg.C. After the glutinous rice is soaked and permeated, the soaked glutinous rice water is placed, and the glutinous rice water is washed by running water. Putting the soaked glutinous rice into a steaming pan, steaming for 40 min, and steaming at 105 ℃ or above until the glutinous rice is thoroughly cooked. Pouring the steamed glutinous rice into a jar, and sealing for 20 minutes. Spreading and cooling steamed glutinous rice to about 30deg.C, and spreading and cooling to about 20deg.C in summer to obtain pretreated glutinous rice mash;
s2, adding horseradish main stem powder with the weight of 6 per mill of that of the glutinous rice mash into the pretreated glutinous rice mash, and boxing and culturing bacteria;
s3, sealing a jar of the glutinous rice mash after bacteria cultivation for primary fermentation, wherein the fermentation temperature is 32 ℃, the fermentation time is 7d, and squeezing to obtain glutinous rice wine mash and saccharification liquid after fermentation is finished;
s4, diluting the saccharified liquid to the sugar degree of 10 o Brix, adding horseradish leaf stalk juice accounting for 1% of the weight of the pretreated glutinous rice wine mash into the glutinous rice wine mash, combining the two, and adding high-yield distiller's yeast accounting for 0.6% of the weight of the pretreated glutinous rice mash for secondary fermentation, wherein the fermentation temperature is 25 ℃ and the fermentation time is 17d;
s5, distilling the fermented mash after the secondary fermentation is finished to remove the pre-wine and the tail wine to obtain the horseradish wine.
Comparative example 1 preparation of Horseradish wine
The preparation method is the same as in example 1, except that the secondary fermentation is not adopted in comparative example 1, the horseradish powder and the high-yield distiller's yeast are added during primary fermentation, and are fermented for 7d at 32 ℃ and then cooled to 25 ℃ for 17d; the horseradish powder is commercially available.
Comparative example 2 preparation of white spirit
The preparation method is the same as in example 1, except that the horseradish main stem powder and horseradish petiole juice are not added in comparative example 2, and the glutinous rice raw material is directly fermented.
Test example 1 detection of Horseradish wine component
1. The fusel oil in the white spirit is formed by mixing other alcohols in the white spirit, such as n-propanol, isobutanol, isoamyl alcohol and the like, with fat, and the n-propanol, the isobutanol and the isoamyl alcohol are all aroma substances in the white spirit and are indispensable aroma and taste components in the white spirit, but the content of the fusel oil cannot be excessive, and the fusel oil can be mixed with the fat to form the fusel oil if the content is excessive, so that the quality of the white spirit is affected. The prior researches show that the content of the n-propanol ranges from 250 to 500ug/mL; the isoamyl alcohol content is less than 50ug/mL; the isobutanol content is preferably less than 1000 ug/mL; on the other hand, the main aldehydes influencing the quality of the white spirit are furfural, so that the detection of the normal propyl alcohol, the isobutanol, the isoamyl alcohol and the furfural in the white spirit prepared in the examples and the comparative examples shows that the content of the normal propyl alcohol, the isobutanol and the isoamyl alcohol is in a normal range, and the lower the content of the furfural, the higher the quality of the white spirit.
The detection method comprises the following steps: quantitative analysis of the content of n-propanol, isoamyl alcohol, isobutanol and furfural in the white spirit prepared in examples 1-3 and comparative examples 1-2 was performed by capillary column gas chromatography.
Standard stock solution
Accurately weighing n-propanol, isobutanol, and isoamyl alcohol 0.4722g, 0.4506g, 0.4470g respectively in 100ml volumetric flask containing 20ml pure water in advance, washing bottle mouth with pure water, diluting to scale with water, and storing in refrigerator.
Standard curve preparation
Into 35 ml test tubes with plug and containing 1ml of 60% ethanol, 0.125 ml standard stock solution, 0.250 ml standard stock solution and 0.500ml standard stock solution are added respectively, and the stock solutions are diluted respectively by 60% ethanol. 1 μl of wine sample is taken and directly injected for qualitative analysis with retention time, and the peak height is quantified by an external standard method. The abscissa of the standard curve is the peak height of 3 substances, and the ordinate is the concentration of 3 substances.
Selection of instrument measurement conditions
The experiment was performed using GC-14B gas chromatograph, hydrogen Flame Ionization Detector (FID), large diameter universal polar capillary column EC-Wax30m0.53mmx1.2μm produced in USA, under different parameters such as different temperatures, different carrier gas pressures, split ratio, and temperature and time in temperature programming. Provided that the vaporization chamber temperature is 250 ℃; the detector temperature was 250 ℃; selecting high-purity nitrogen as carrier gas, selecting a split-flow sample injection mode, and splitting a knob for 5 circles, wherein the carrier gas pressure is 10 kPa; the sample volume was 1.0 μl and the temperature programming was: kept at 35℃for 5min, and then raised to 90℃at 7℃per min for 5 min.
Detection result: see table 1.
TABLE 1 results of component measurements
Analysis of results: as can be seen from Table 1, the contents of n-propanol, isobutanol and isoamyl alcohol in examples 1-3 and comparative example 1 are all in the normal range, which shows that horseradish has a certain effect on inhibiting the miscellaneous alcohols in the white spirit, but the contents of three alcohols in examples 1-3 are relatively small, which shows that the preparation method can better release the effective components in horseradish, thereby achieving the technical effect of reducing the generation of the miscellaneous alcohols; the technical effect of the application is also proved by the exceeding of partial indexes in comparative example 2; meanwhile, in the examples 1-3, furfural is not detected, but in the comparative example 1 and the comparative example 2, furfural with different degrees is detected, which shows that the preparation method can effectively inhibit the generation of furfural.
Test example 2 characteristic volatile component analysis
Certain characteristic flavor components are contained in horseradish, but the release effects of different brewing methods on the characteristic flavor components are different, and the characteristic volatile component types and content relations can be obtained by analyzing the volatile components in the wine prepared in the example 1 and the comparative examples 1-2.
The detection method comprises the following steps: the GC-MS gas chromatography-mass spectrometry is adopted to analyze the volatile components, and the method specifically comprises the following steps:
(1) Preparation of internal standard
Accurately weighing 50 mug of cyclohexanone (accurate to 0.0001 g), respectively dissolving in base wine and horseradish wine, and fixing the volume to a 50mL brown volumetric flask to obtain cyclohexanone internal standard solution with the concentration of 1 mug/mL.
(2) Determination of volatile fragrance substances
The method of Solid-phase micro-extraction (SPME) is used for extracting the fragrant substances. And (3) accurately measuring 5 g of the base wine and the horseradish wine dissolved with cyclohexanone in the headspace extraction bottle respectively, and sealing. First, the mixture was incubated in a water bath at 50℃for 20 min, using a 50/30 μm DVB/CAR/PDMS solid phase microextraction head (24 Ga,3 pk) (Supelco, bellefone, pa., USA) and incubated in a water bath at 50℃for 20 min to enrich volatile compounds.
Gas chromatography conditions: and desorbing the fiber head for 7 min at the temperature of 250 ℃ at the sample inlet without splitting sample injection. The volatile components were separated by means of a DB-5MS (30 m X0.25 mm, coating thickness 0.25 μm) column. Helium was used as a carrier gas with a column flow of 1.9 mL/min and a total flow of 50 mL/min. The temperature programming conditions of the gas chromatograph are as follows: the furnace temperature was maintained at 35℃for 2 min, at a heating rate of 5℃per minute to 50℃for 1 min, at a heating rate of 10℃per minute to 160℃for 7 min, and at a heating rate of 8℃per minute to 250℃for 7 min.
Mass spectrometry conditions: the temperature at the GC/MS interface was maintained at 250 ℃. The mass spectrum condition is that the temperature of an ion source is 230 ℃, the ionization mode is EI+, the electron energy is 70 eV, the scanning mass range is 30-500 amu, the detection is carried out by an electron detector, and the detection voltage is 350V.
(3) Qualitative and quantitative analysis
The mass spectrum data of the volatile components are compared with WILLEY, NISTDEMO spectrum library data, and the chemical components are determined by checking the compounds with the relevant literature and the Similarity Index (SI) above 85.
The quantitative method comprises the following steps: according to the cyclohexanone internal standard peak area, the content of volatile aroma substances in a sample to be detected is calculated as follows:
。
the characteristic body flavour ingredients of the base wine and the horseradish wine were determined by calculation using the odour activity values (odor activity value, OAV). OAV value refers to the ratio of the absolute concentration of the olfactory substance (C) to its sensory threshold (T), which is obtained by querying the fragrance database (The LRI and Odour Database and GRAS & EC Flavor Base) and related literature. The odor activity value was calculated as follows.
(4) Statistical analysis: the experimental data were processed and analyzed using SPSS23.0 and plotted using Origin Pro 8.6 software.
Detection result: table 2 shows the numbers and contents of volatile flavor components in example 1, comparative example 1 and comparative example 2 (since the applicants found that the difference in characteristic flavor components was mainly concentrated on the olefins and alcohols, and only the difference in contents of the components such as lipids and alkanes was found, only the results of the detection of the volatile components of the olefins and alcohols were shown in the results of the detection), and "-" indicates that the volatile components were not detected.
TABLE 2 volatile fragrance ingredient detection results
Analysis of results: as is clear from Table 2, in example 1, the volatile aromatic substances of the alkene newly produced new flavor components such as curcumene, friedel, gulene, alfalfa alkene, limonene and the like, the volatile aromatic substances of the alcohol newly produced flavor components such as acetal diethanol, cedrol and the like, the appearance of the flavor substances enriches the taste of the horseradish wine, and in comparative example 1 and comparative example 2, the substances are not present, which is the accidental discovery of the applicant in the process of the invention, the analysis reason probably is that the preparation method of the application promotes the dissolution of certain characteristic flavors in the horseradish, and the characteristic flavor components are synthesized through a series of physicochemical reactions of white spirit fermentation, so that the characteristic flavors of the horseradish wine are improved.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (9)
1. The preparation method of the horseradish wine is characterized by comprising the following steps:
and adding horseradish main stem powder into the pretreated glutinous rice mash, boxing and culturing bacteria, performing primary fermentation, squeezing to obtain saccharified liquid and glutinous rice wine mash, combining, performing secondary fermentation, and finally distilling to obtain the horseradish wine.
2. The preparation method according to claim 1, wherein after the squeezing, the saccharified liquid is diluted with water before the secondary fermentation is combined, and horseradish leaf stalk juice is added into glutinous rice wine mash and stirred uniformly.
3. The method according to claim 2, wherein the saccharified solution is diluted to a sugar degree of 7 to 10.
4. The method of claim 2, wherein the horseradish petiole juice is added in an amount of 1% -3% by weight of the pretreated glutinous rice mash.
5. The method of claim 1, wherein a highly productive distiller's yeast is added prior to the secondary fermentation.
6. The preparation method according to claim 1, wherein the addition amount of the horseradish main stem powder is 4-6% by weight of the pretreated glutinous rice mash.
7. The method according to claim 1, wherein the primary fermentation temperature is 28-32 ℃ and the fermentation time is 1-7d.
8. The method according to claim 1, wherein the secondary fermentation temperature is 20-25 ℃ and the fermentation temperature is 13-17d.
9. A horseradish wine prepared by the method of any one of claims 1-8.
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